BEER CHEESE SOUP
This easy beer cheese soup is the perfect starter or main course!
Provided by Holly Nilsson
Categories Bread Main Course Soup
Time 45m
Number Of Ingredients 19
Steps:
- Spread garlic butter over 12 baguette slices. Top with cheese and place on a baking sheet.
- Broil cheese toasts 6" from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
- Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate.
- Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute.
- Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first. Add chicken broth and cream a little bit at a time whisking until smooth after each addition. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
- Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.
- Set 1/4 cup cheese aside for topping, stir remaining cheese into the soup until melted.
- Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.
Nutrition Facts : Calories 690 kcal, Carbohydrate 43 g, Protein 20 g, Fat 47 g, SaturatedFat 26 g, Cholesterol 130 mg, Sodium 1054 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
THICK BEER-CHEESE SOUP
Make and share this Thick Beer-Cheese Soup recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Cheese
Time 1h17m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute celery and onions in oil until transparent.
- Add flour and cook about 7 mins (do not let onions get brown).
- Add milk, chicken stock, mustard powder, Worcestershire sauce, pepper, Tabasco and salt.
- Cook, about 45 mins on low heat.
- Add the shredded cheese; mix well.
- Add the beer; mix.
- Heat through (do not boil).
Nutrition Facts : Calories 1467.3, Fat 106, SaturatedFat 45.5, Cholesterol 201.1, Sodium 2025, Carbohydrate 62.3, Fiber 3, Sugar 6.8, Protein 58.3
BEER CHEESE SOUP II
This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.
Provided by Debbie Rowe
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
- Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
- Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 10.2 g, Cholesterol 78.1 mg, Fat 26.3 g, Fiber 0.3 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 351.8 mg, Sugar 1.1 g
OTTO'S BEER CHEESE SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.
BEST-EVER BEER CHEESE SOUP
Provided by Amy Thielen
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
- Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
- Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
- Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
- Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.
CREAMY BEER CHEESE SOUP
Bring together cheese and beer in our Creamy Beer Cheese Soup! Perfect for Oktoberfest and beyond, dip pretzels or bread into this Creamy Beer Cheese Soup.
Provided by My Food and Family
Categories Home
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan on medium heat. Add onions and garlic; cook 3 min. or until crisp-tender, stirring frequently. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring frequently.
- Stir in milk until blended; bring to boil, stirring constantly. Cook and stir 3 to 5 min. or until thickened. Simmer on low heat 5 min., stirring occasionally.
- Add remaining ingredients; mix well. Cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring constantly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEDDAR BEER SOUP
Steps:
- Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
- Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
- Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
- Serve sprinkled with bacon.
CHEDDAR CHEESE & BEER SOUP
The taste of beer is subtle, but it's just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, you can use apple juice instead of beer. -Holly Lewis, Swink, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.
Nutrition Facts : Calories 452 calories, Fat 29g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 1346mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
DARK BEER CHEESE SOUP
This thick and creamy soup warms the soul when served with whole wheat bread and a good salad on a cold winter day. I developed this to closely duplicate the soup at a local restaurant that closed several years ago. It took a long time. I hope you enjoy!
Provided by EMMALA
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 20.6 g, Cholesterol 70.3 mg, Fat 23.5 g, Fiber 4.1 g, Protein 21.3 g, SaturatedFat 14.6 g, Sodium 2008.9 mg, Sugar 4.5 g
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